Fresh pasta is best used with delicate sauces so the texture of the pasta can be front and center.
Ricotta Cavatelli with
Shiitake Mushrooms and Edamame
The Hive, Bentonville | Serves 8
For the cavatelli:
4 cups all-purpose flour
1 pound full-fat ricotta cheese
1 teaspoon salt
1/3 cup heavy cream
In a large bowl, add flour. Make a well in the center. Add remaining cavatelli ingredients into the well; stir until dough comes together. Place dough on a well-floured surface; knead 2-3 minutes until smooth. Cover dough with plastic wrap or a damp cloth. Allow dough to rest for 15 minutes.
When ready to prepare cavatelli, cut dough in half. Place one half on a lightly floured surface and roll to a thickness of about 1/3 inch. Cut into strips about 1/2 – 3/4-inch in width. Flour strips well. Using one hand, pass strip through wooden cavatelli rollers, turning the crank clockwise with the other hand. In a large pot of boiling, salted water, cook cavatelli for about 5-7 minutes until they rise to the surface. Cavatelli should be al dente as they will continue to cook during the final phase. Drain well; set aside.
2 tablespoons unsalted butter
¼ cup mushroom stock
¼ cup roasted mushrooms
¼ cup roasted soybeans
1 heavy pinch chopped parsley
Salt and pepper
In a large sauté pan, combine unsalted butter, mushroom stock, roasted mushrooms and soybeans. Bring to a simmer to reduce and thicken.
Add cooked cavatelli to sauté pan; season with salt, pepper, minced parsley, Marash chile and lemon juice. Place in serving bowl and garnish with shaved parmesan.
Roasted Shiitake Mushrooms
1 quart shitake caps
1/4 cup Riceland Rice Bran Oil or canola oil
Salt to taste
2 sprigs fresh thyme
Preheat oven to 350 degrees.
Place quartered shitakes on a baking sheet and toss with oil (garlic-infused optional), salt and thyme.
Roast 15-20 minutes, stirring occasionally, until mushrooms are golden brown.